Recreating a favorite main dish from childhood. I'm from the Baltimore area and we eat Pitt Beef. I've never cooked this myself, but with my parents in town I had years of experience at my disposal.
3 lb Top round roast
Sprinkled with fresh cracked Salt and Pepper all around
Fire set up indirect but hot. We ran the Performer at 400 using the charcoal baskets and a water pan.
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An hour and 15 minutes later it was at 160, which I may reduce to 150 or so in the future. But this was momma's temp, so of course it worked.
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Drank some damn good beer. Devils Backbone, Vienna Lager.
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Cooked up some slices taters and squash on the OTS. EVOO wash and sprinkled with Old Bay.
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Took all the covers off just to make it a party.
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All done.
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Sliced up. I need to get a meat slicer. Part of the Baltimore style is ultra thin. I just can't slice thin enough with a knife.
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Big time delicious. Highly recommend on a bun with sliced onion with a touch of Horseradish.
Looks delicious, great job! I will have to try this sometime. It sounds pretty straight forward.
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I just want to add that it was perfect weather for a cook. I hope others in the area took advantage of the weather today in the Mid Atlantic.
OK....this goes immediately to "Just A Picture I Liked"
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Really nice cookup!!!!!
Pit beef is gonna be a fun experiment after we get a slicer.
Nice job!
Quote from: 1buckie on August 25, 2014, 06:23:34 PM
OK....this goes immediately to "Just A Picture I Liked"
(http://tapatalk.imageshack.com/v2/14/08/25/fb8ec257e2c9e1abfc4a859f25cb4f64.jpg)
Really nice cookup!!!!!
Dammit, Ken ... I was thinking the same thing ... then I got to your post.
Awesome cook-up, dude! Keep at it. Someday, I hope to try this. :D :D
Just looks awesome.
That looks tremendously good!
Added to the list.
Fortunately, I've got a slicer which I bought for my left over brisket so I think I'm gonna bump this to the top of my list!
I love pit beef! Everything looks great.
That looks pretty damn tasty unl1mtd!
I feel like one of Pavlov's dogs ;) the second I saw that "Heavenly meat" pic my mouth started watering like a St Bernard. And while my mouth was busy leaking your backyard brought a tear to my eye as well - Weber paradise!
Amazing!
It was surprisingly easy. It's kinda demystified now that I've done it. However, knowing that it is simple, it will be on the dinner menu way more often.
Thanks for the praise, I just let the weber go to work.
Did your chunk of beef come with any fat on the top? If so, did you remove it before cooking?
I've just bought a big piece of topside and it has a sizeable piece of fat on the top of it, which looks like it could be removed easily
Quote from: Thomas Andrews on August 30, 2014, 05:27:19 AM
Did your chunk of beef come with any fat on the top? If so, did you remove it before cooking?
I've just bought a big piece of topside and it has a sizeable piece of fat on the top of it, which looks like it could be removed easily
I didn't trim the beef at all. There was a small fat cap on one side and it rendered off during the cook.